Crumbed Chicken, Banana and Parsnip Basket
Ingredients
- 2 eggs
- 1 1/4 cup dried breadcrumbs
- 1 1/4 cup coconut
- 3 tsps curry powder
- 1 tsp salt
- 3 bananas
- 3 parsnips
- 1/4 cup oil
- 25g butter
- 10 chicken tenderloins
Instructions
Preheat oven to 180 C. Beat eggs. Mix breadcrumbs, coconut, curry powder and salt together. Peel bananas and cut in half. Peel parsnips and cut in half. Cut each parsnip half into thirds horizontally. Place oil and butter in a baking dish and heat at 180 C 4 minutes. Coat chicken, banana and parsnip pieces in egg then dip in breadcrumb mixture. Turn oven to 200 C and place parsnip pieces in hot baking dish. Bake for 10 minutes. Turn the parsnips over and the chicken and bananas. Bake a further 20 - 25 minutes, turning once.
